Lenten Cutlets
10 servings
60 minutes
Nutritionists consider lentils to be one of the healthiest foods on earth: they contain a huge amount (up to 40%) of easily digestible vegetable protein. When animal protein is not allowed during Lent, lentils become our salvation army. In addition, there is a great biblical story behind these small grains: remember Esau, who gave his brother his birthright for a lentil stew? That stew was made from red lentils, and we make cutlets from green lentils: they are easier to mold, look more meaty, and also quite accurately reproduce the meat taste, having met turmeric, cumin and smoked paprika in the minced meat.
1
Add lentils to boiling water and cook for 15-20 minutes until ready.
- Green lentils: 500 g
2
Chop the onion and carrot into small cubes.
- Onion: 1 head
- Carrot: 1 piece
3
Heat vegetable oil in a pan and sauté the carrot on low heat for 3-4 minutes.
- Vegetable oil: 80 ml
- Carrot: 1 piece
4
Add onion to the pan and sauté until the vegetables are soft.
- Onion: 1 head
- Vegetable oil: 80 ml
5
Chop the garlic and dill.
- Garlic: 1 clove
- Dill: 15 g
6
Drain the water from the cooked lentils and pass them through a meat grinder.
7
Add dill, garlic, cumin, sautéed onion with carrots to the lentils, add paprika or turmeric, and salt to taste.
- Dill: 15 g
- Garlic: 1 clove
- Ground cumin: to taste
- Onion: 1 head
- Carrot: 1 piece
- Smoked paprika (pimenton): to taste
- Turmeric: to taste
- Salt: to taste
8
Wet your hands in cold water, shape small patties from lentil mince, and coat them in flour.
- Wheat flour: 100 g
9
In a clean skillet, heat the oil and fry the patties on both sides until golden brown.
- Vegetable oil: 80 ml
